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Tuesday, 15 May 2012

Home made turkey curry



1 x 5ml (tsp) of each of the following:

Coriander seeds
Fenugreek seeds
Cumin seeds
Fennel seeds

Dry the above spices in an oil free pan until you begin to smell the aroma and hear the seeds popping. This won't take too long. All the flavours will be released and the seeds can be either bashed or ground until you have a powder (this will keep for some time in an air tight container).

Next – dice about 3 medium onions and sweat in a little olive oil on a low heat – cook until translucent.  Then add a couple of cloves of crushed garlic.  Chop up one chilli (or more/less if you prefer) and add to the pan. 

In a separate saucepan, empty a 400g tin of chopped tomatoes, a pint of vegetable stock, 5 ml of turmeric PLUS all the dry spices (above).  Then add 1” chopped ginger.  Add the fried onion mixture and simmer the whole dish for around 20 minutes or so.  

Now blend the whole mix.

Finally, add a small amount of honey to sweeten to your taste (we used about 20g).  Season with a good pinch of salt and black pepper.  Depending on what stock you use, will depend on how much seasoning you use. 

That’s the curry sauce – add whatever meat you want – in our case LEFTOVER TURKEY (we added about 400g cold turkey).  We will also fry off some more chunky onions and add this to the dish to give a bit of texture.

The above ingredients will make 4 good portions of turkey curry.  Allowing for a little cooking oil, the whole dish comes to around 900 calories; assuming this is divided into 4 very large portions, this curry works out at just 225 calories per portion!  Yet you wouldn't know it - as the flavours are just so fresh and intense.  We think this freshly prepared dish is so much tastier than anything processed!

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